Recipe | Smoked trout, cucumber and coconut salad with dosa

More interesting than a plain old wrap, a South Indian dosa makes a tasty accompaniment to a spring salad. Many recipes require the pancake batter to ferment overnight but these need no fermentation, making them ideal for speedy dinners. 

Smoked trout, cucumber and coconut salad with dosa

SERVES 4
400g smoked trout, coarsely flaked, bones removed
1 cucumber, sliced
2 handfuls fresh coriander
25g shredded coconut*
1⁄2 red onion, thinly sliced
2 fresh kaffir lime leaves**, thinly sliced, plus extra to serve
Juice of 11⁄2 limes
1 tbsp vegetable oil
Cos lettuce leaves, to serve

for the dosas
150g wholemeal flour
50g rice flour
2.5cm piece ginger, grated
1 green chilli, finely chopped
1 tsp cumin seeds

1 To make dosa batter, combine flours, ginger, chilli and cumin seeds in a large bowl, then whisk in 430ml cold water. Season and set aside.
2 Combine trout, cucumber, coriander, coconut, onion, kaffir lime leaves and lime juice in a large bowl and set aside.
3 Heat 1⁄2tsp of the oil in a large frying pan. Add 2 tbsp of the dosa batter, swirl to thinly coat the base of the pan, cook until golden (1 min), then flip and cook until crisp (1 min). Transfer to a plate, cover with foil to keep warm and repeat with the remaining batter. Stack the cooked dosas between sheets of baking parchment to prevent them sticking to each other.
4 Serve with the smoked trout, extra lime leaves and lettuce.

Recipe from Lemons and Limes by Ursula Ferrigno (Ryland Peters & Small).

* Shredded coconut is available frozen from Asda and Morrisons, or grate fresh chunks, which are more widely available.  
** Find fresh kaffir lime leaves with the fresh herbs at your supermarket.

More from the May issue:

More fish recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Garden hacks | Make a colander hanging basket

An old colander can be turned into a nifty hanging home for dry-loving plants

YOU WILL NEED: 
Water-permeable liner
Scissors
Old metal or plastic colander
Strong ropes or chains
Hooks strong enough to hold a container of plants and water (try your garden centre) – one per hanging basket
Compost
Water-retaining crystals
Slow-release fertiliser
Container friendly plants such as herbs, ivy or succulents

1 Cut the liner to fit snugly in the colander, then attach your rope or chains.
2 Screw your hook into where you’re hanging the colander from. 
3 Combine your compost with the crystals and fertiliser.
4 A little compost goes in the bottom of the colander, before you position your plants. Then secure around the plant roots with more compost.
5 Hang it up, and make sure to keep it well watered.

More from the May issue:

More gardening inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Recipe | Picnic Pies

These mini pork and apple pies are portable pockets for flavour, just right for a bank holiday picnic

Picnic Pies

Serves 6
220g pork loin, diced
110g pork belly, diced
3 rashers back bacon, diced
30g chicken livers
1 small onion, minced
1 tbsp chopped fresh sage leaves
1 small garlic clove, peeled and crushed
Pinch of ground mace or nutmeg
1 red apple, peeled, cored and diced

for the pie crust
310g plain flour, plus extra to dust
11⁄2 tsp salt
50g vegetable shortening (such as Trex) 

for the glaze
1 egg yolk mixed with 1 tbsp milk

you will need
1 jam jar (approx 7cm diameter)
Kitchen twine
6 strips of wax paper, about 30x8cm each

1 Preheat oven to 190C/Fan 170C/375F. Put the pork loin, pork belly, bacon and chicken livers in a food processor and blitz to mince. Transfer to a bowl. Mix in onion, sage, garlic and mace, and season to taste.
2 To make the pie crust, sift flour and salt in
a bowl. Put the shortening and 120ml water into a saucepan and heat gently until the fat melts and the water comes to a boil. Pour the
liquid into the flour and, using a wooden spoon, gently bring together into a soft dough. Once the dough is cool enough to handle, knead lightly until smooth.
3 Divide dough into eight pieces and roll six of them into 12cm disks. Invert them, one at a time over an upturned jam jar. Wrap a strip of wax paper around the outside, and tie round the middle with twine (as above).
4 Turn the whole thing over so the dough sits flat. Carefully work the jar up out of the pie crust (you may need to slip a palette knife down between dough and jar). Divide pork filling into six portions and put one portion in each pie. Put the diced apple on top.
5 Roll out the last two pieces of dough and, with a cookie cutter, cut three disks from each piece the same size as the tops of the pies. Put a disk on each pie, press edges to seal, then turn edges in and over to form a rim. 6 Brush the pies with egg-milk glaze. Pierce each top with a fork to let the steam escape. On a large baking sheet, bake for 45–50 mins, or until golden. Remove from the oven, transfer to a wire rack to cool, and serve cold.

Recipe by Louise Pickford from Traditional Pub Grub (Ryland Peters & Small)

More from the May issue:

More picnic inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Recipe: Rhubarb & sweet cicely shrub with Aperol

With fragrant leaves and flavour-bomb seeds, sweet cicely is as tasty as it is easy to grow. On page 45 of May’s The Simple Things, Lia Leendertz proves sweet cicely’s worth in delicious salads, puds and aperitifs

A shrub is an old method of preserving fruit by boiling it with vinegar and sugar, creating a sharp concentrated syrup that is hugely refreshing topped up with soda water, or used in a cocktail, as here. Rhubarb and sweet cicely are natural friends, the sweet cicely bringing out the fruit’s sweetness.

Rhubarb & sweet cicely shrub with Aperol

To make the shrub:
Makes about 500ml
250ml white wine vinegar
200g granulated sugar
1kg rhubarb, chopped into pieces
A handful of sweet cicely leaves, roughly chopped

1 Put the vinegar and the sugar into a large saucepan and heat gently, stirring, until the sugar is dissolved. 
2 Add the rhubarb and simmer until the fruit has disintegrated and the liquid is pink. Remove from the heat, add the sweet cicely leaves, and stir. 
3 Allow to cool and then strain the mixture through a muslin into a sterilised jar.

To make the Aperol cocktail:
Rhubarb and sweet cicely shrub
Aperol
Soda water

Put a couple of ice cubes into a tall glass. Fill a third of the glass with the rhubarb and sweet cicely shrub and the next third with Aperol, then top up with soda water.

More from the May issue:

More cocktail recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Escape: Get walking

May is National Walking Month and the charity Living Streets is urging us to walk for 20 minutes a day as part of its Try20 campaign. 

If you need motivation, try one of these:

• Borrow a dog
  If you love dogs but don’t own one, sign up to borrowmydoggy.com to make contact with dog owners in your area who need a hand with walking.
   
• Track your walks
  Use an app such as Map My Walk, a Fitbit fitness tracker or a pedometer to keep track of your distance and feel your motivation soar.
   
• Do it for charity
  The app Charity Miles donates money from corporate sponsors to your chosen charity for every mile you walk.
   
• Make it a mindfulness exercise
  Walking is a great way to integrate mindfulness into your day. Instead of walking on autopilot with your legs moving and your mind elsewhere, observe what’s around you and the sensations in your body. Use the regular rhythm of your walk to keep your mind from wandering off and notice how much calmer and clearer-headed you feel afterwards.
  livingstreets.org.uk

More from the May issue:

More walking inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Escape: A very British safari

An out of Africa experience can be had closer to home, if you know where to look. Find exotic and native wildlife on your doorstep (or near enough) on page 64 of May’s The Simple Things. Or read on for our picks of safari glamping and armchair safaris.

Dawn to dusk encounters

Safari-style tents for glamping with wildlife on the doorstep

Bear Lodge, Port Lympne, Kent
Family-sized tents look out across the safari park’s rhino, bear and cheetah paddocks aspinallfoundation.org/port-lympne

Knepp Safaris, near Horsham, West Sussex
The Knepp Castle Estate’s rewilding project on arable land. Keep a night vigil for bats, owls and nightingales in your own bell tent or yurt.
kneppsafaris.co.uk

Bleasdale Estate, Lancashire
Wake to the dawn chorus and watch wild deer from a canvas retreat in the Forest of Bowland. lanternandlarks.co.uk

Cledan Valley, Carno, Powys
Hide out at this secluded site and you might spot otters or hares, and red kites overhead. cledanvalley.co.uk

Armchair safaris

Spy on shy species via these webcams (David Attenborough-style commentary, optional)

The ospreys of Loch Garten return each year between April and August to nest at the RSPB’s Abernethy reserve in Scotland.
rspb.org.uk/lochgarten

Grey seals haul out on the spit at South Walney Island.
cumbriawildlifetrust.org.uk

The comings and goings of waders and waterfowl at the Wildfowl and Wetfland Trust in Slimbridge, Gloucestershire are mesmerising.
wwt.org.uk/slimbridge

Life inside a bat cave (the roost where some of Devon’s greater horseshoe bats hang out) is just as topsy-turvy as it sounds.
devonbatproject.org

The colony of Atlantic puffins that breeds on Burhou, a small island off Alderney in the Channel Islands, is beamed live from an offshore camera between April and July. teachingthroughnature.co.uk 

More from the May issue:

More Escape inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Recipe: Ricotta and tomato tart

Turn May’s bank holidays into a reason to invite friends over, to linger over cocktails, moreish nibbles, a savoury tart and salad. The trick is not to plan anything too formal – just a chance to enjoy good company and the garden in its ready-for-summer prime. Dust down the garden furniture, hang the fairy lights and let the sun set on your holiday-at-home weekend in style.

Ricotta and tomato tart

Tangy mustard and sweet tomatoes with creamy cheese – the vibrant colours of the veg in this line-up celebrate spring’s fresh flavours

Serves 6
1 readymade sheet puff pastry
2 tbsp Dijon mustard
250g ricotta
5 small tomatoes
1 tbsp olive oil

1 Preheat oven to 180C/Fan 160C/350F. Lightly grease a tart dish with butter and line with the puff pastry, leaving an overhang to allow for shrinkage. Leave to rest in the fridge for 20 mins.
2 Spread the mustard over the pastry base then top with ricotta. Slice the tomatoes and dot them on top of the cheese. Drizzle with olive oil and season with salt and pepper.
3 Bake for 35 mins until the pastry is cooked and the filling firm to touch. Leave to cool in the dish for a couple of mins before turning out to cool on a wire rack. Serve hot or cold.

Turn to page 24 of May’s The Simple Things for more of our long weekend get together menu, including Blueberry & thyme gin & tonic, Pear & blue cheese crostini, Roasted broccoli & quinoa, Parmesan crackers, Caramelised onions, Grape & raisin salad with honey mustard dressing and Raspberry & pistachio pavlovas.

More from the May issue:

More gathering inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Reader offer: 20% off at Beefayre

Make the most of a special discount voucher code for readers of The Simple Things - get 20% off all body & bath and home fragrance products from Beefayre, plus free postage for orders over £40.

Made in the Uk and inspired by nature and the plight of the honeybee, Beefayre donates 3% of profits to bee conservation.  

All the candle and room diffusers are made from natural wax and oils, with unique printed glassware that can be reused as vases or tea lights holders.

The designs are hand drawn by artist and founder Sharon Jervis, who takes her inspiration from the British countryside and the plants and herbs that bees forage on.

Visit the Beefayre website for more information.

More from the May issue:

Enter our competitions:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Make: Vanilla linen spray

The rich, sweet scent of vanilla is one many of us find familiar and comforting. Making your own vanilla extract is easy and economical, but you do need to be patient as it takes a couple of months to infuse.

Use it to make this versatile spray, which freshens up bedlinen and doubles up as a body and hair mist (any leftover extract can be dabbed on as a perfume or added to cakes, of course).
 
DIY VANILLA EXTRACT
8 whole vanilla pods (fresh with a strong smell of vanilla)
500ml spiced rum (such as Captain Morgan or any good-quality brandy, unflavoured vodka, bourbon or dark rum) 
Pint-size mason jar with lid
Cling film

Slice each vanilla pod lengthwise and chop into tiny pieces. Add the chopped vanilla to the mason jar, then fill the jar with rum. Place a piece of cling film over the top of the jar and screw on the lid. Shake for one minute.Store the jar in a dark cabinet for two months, shaking daily for 10–15 seconds. There’s no need to strain the vanilla bits, just leave in the jar. The flavouring will get stronger and more aromatic as it ages.

LINEN SPRAY
2 tbsp vanilla extract* 
2 tbsp purified water

Add the vanilla extract and water to a 60ml dark glass spritzer bottle, screw on the top, and shake vigorously. Set aside for 24 hours. Store at room temperature away from heat and light and use within one year. Shake before spritzing on sheets and pillowcases.

Recipe from Making Love Potions by Stephanie L Tourles (Storey).

 * If you don’t have time to make your own, use an extract made with Madagascar Bourbon or Tahitian vanilla pods.

More from the May issue:

More natural home projects:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Gin is the tonic

More from the May issue:

More back covers:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Nest: Lilac

A lilac bush is the most bountiful of plants, festooned with frothy blooms and swathed in a heady scent

Snip off a few branches and bring armfuls inside – it won’t miss them. Put the blooms in a suitable vase, bottle or jug, relish the prettiness of the tiny mauve flowers and inhale deeply. 

Heavenliness ensues. 

More from the May issue:

More floral inspiration:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Cake in the house: Lemon olive oil cake

Made with oil rather than butter, this citrussy cake is light as a feather, bringing to mind warm summer evenings. Enjoy with a digestif for a fine end to a meal

LEMON OLIVE OIL CAKE

2 large lemons
125g plain our, sifted
5 egg yolks and 4 egg whites
220g caster sugar
180ml olive oil
tsp salt

Decoration:
250g icing sugar, sifted
2 tbsp freshly squeezed lemon juice
Grated zest of 1 lemon

You will need:
23cm round loose-bottom or springform cake tin, greased and lined with baking parchment

1 Preheat oven to 180C/Fan 160C/350F. Finely grate the zest from both lemons and mix together with the flour. Halve one of the lemons and squeeze the juice into a small bowl.

2 Place the egg yolks and 150g of the sugar into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk and large mixing bowl) and beat on high speed until thick and pale, about 3 mins.

3 Reduce the speed to medium and add the olive oil and 2 tbsp of the lemon juice, beating until just combined (the mixture may appear separated). Use a spatula to stir in the flour mixture until just combined.

4 Place the egg whites and salt into another large, grease-free mixing bowl. Make sure the whisk is completely clean, then whisk on medium-high speed using a hand-held electric whisk until foamy. Add the remaining 70g sugar gradually, whisking continuously until the egg whites form soft peaks, about 3 mins. Gently fold one-third of the whites into the cake mixture, before folding in the remaining whites thoroughly.

5 Spoon the batter into the prepared cake tin and gently tap against the work surface to release any air bubbles. Bake in the preheated oven for 40–50 mins or until golden and a skewer inserted into the centre of the cake comes out clean.

6 Leave the cake to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. Once cool, transfer to a serving plate.

7 To decorate, place the icing sugar into a bowl and mix in the lemon juice using a hand whisk or fork until it’s a pouring consistency similar to double cream. Gently pour over the cake, allowing it to drizzle down the sides. Sprinkle with grated lemon zest and serve.

Recipe from Lola’s: A Cake Journey Around the World by Lola’s Bakers and Julia Head (Ryland Peters & Small).  

More from the May issue:

More Cake in the house recipes:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Make: Giant paper flower

This huge, decorative bloom is a sunflower you can enjoy all year

YOU WILL NEED:
Assorted colours of tissue paper
Scissors
Fuzzy pipe cleaners

1 Carefully stack approximately 12 sheets of tissue paper, lining up all the edges carefully. The flower pictured uses four yellow sheets for the centre, these are stacked on top, then two or three white and then six sheets of orange. (To make smaller versions, just omit the inside yellow pieces and use fewer sheets, cut smaller, for the outer petals.)

2 Start to fold all sheets over at the same time in 5cm folds. Now fold back the other way, and repeat accordion-style until you have folded all the paper.

3 Unfold all the paper carefully and take out the yellow paper that will be used for the centre of the flower. Fold the yellow paper back in pleats, then fold the folded paper in half widthways. Trim off half of the unfolded ends.

4 Make 5cm-long cuts into the trimmed edge of the folded yellow paper.

5 Now fold the white and orange sheets back up together and fold in half widthways. Trim the unfolded edges together with a rounded edge for your petals. If you find them too thick to trim all together, do half at a time.

6 Carefully unfold all of your papers, place them back in their original stacked order and then fold them back up all together in the concertina style.

7 Fold this in half and wrap a pipe cleaner through the centre of the folded tissue paper. Twist to secure.

8 Starting with one side of the yellow paper, gently pull out and fluff up one piece of the tissue. Separate each piece as you work through the layers of the tissue paper. Be careful not to pull too hard on the papers as they rip easily.

9 Continue on the other side, gently separating and pulling up each piece of tissue paper and fluffing it until you have a full flower shape.

Adapted from Decorate for a Party by Holly Becker and Leslie Shewring (Jacqui Small) 

More from the May issue:

More making projects:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

A could-do list for May

Things you might want to do this month (no pressure!)

• Grow something from seed and watch it flourish
• Skip breakfast one morning and pack a picnic brunch
• Do something old in a new way
• Stop the pacing in your mind by going for a walk
• Take a break from the media
• Use a long weekend to have a ‘do-nothing’ day
• Play an instrument or sing a song
• Write down any good news you hear, see or read this month 

What would you add? Come over and tell us on Facebook or Twitter. 

More from the May issue:

More could-do lists:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

Think: Two mindful exercises to remind yourself what's truly important

Why is it that we are so hard on ourselves - and other women? In their new book – WE: A Manifesto for Women Everywhere (Thorsons) – Gillian Anderson and Jennifer Nadel explore how we can transform criticism into compassion. Turn to page 38 of May's The Simple Things for more from Gillian and Jennifer, or try these two mindful exercises:

BEING IMPERFECTLY PERFECT
If we don’t embrace our so-called imperfections then how can we expect anyone else to?

• If you feel yourself becoming afraid that you’re not measuring up to contemporary notions of what women are expected to be, remind yourself that they are unrealistic so instead of trying harder, do the opposite.
• If you’re ashamed of your singing voice, sing out loud. If you worry about your weight, wear something tight. If you wear foundation because you fear your skin tone is too uneven, try not wearing it at all.
• Do whatever it takes to remind yourself and those around you that you are real. You’re not a cut-out from a magazine, so don’t erase those parts of yourself that don’t fit the image. Show the world that you are perfect just the way you are.

GAINING PERSPECTIVE
This exercise will connect you to that which really gives your life meaning.

1 Have your journal ready and then centre yourself by taking five deep breaths in and five slightly longer breaths out. Close your eyes and imagine you are a much older version of yourself, coming to the end of your life. Look back at your time and ask this older you what has really mattered. What are you glad to have experienced, and what do you care about most?

2 Open your eyes and write down what the older you has to say. Stay in this future state with your wiser self until you feel she has given you all you need to know.

3 Now close your eyes again and allow yourself to time travel back to today. Centre yourself in the present. Take a look at what you wrote down and think about how you spend your time now.

How much of your energy is focused on the things on your list? How many of the items on your list have to do with looks, achievements and material possessions? How many are about relationships and love? If you keep this list in mind you’ll find that the awareness it gives you will gently result in your priorities starting to shift.

More from the May issue:

More Mindfulness:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Home Truths: Brunch

The boom in restaurants serving brunch is unstoppable and, while the joys of going out for this most leisurely meal are not to be sniffed at, hosting brunch at home is even better and costs a great deal less. Not only do you handpick your guests (no rowdy people or ill-behaved kids on neighbouring tables), but you can collapse on the sofa with the papers afterwards.

Brunch feels very modern but the term was first coined in an 1895 feature in British magazine Hunter’s Weekly, which described the meal as “cheerful, sociable... it sweeps away the worries and cobwebs of the week.” All of which is as true today. 

The great advantage of this hybrid meal is that it is easy to assemble and doesn’t involve fancy cooking, table-laying and general showing-off like a dinner party might. It’s an easy-like-Sunday-morning affair, laden with everyone’s favourite carbs (Bagels! Toast! Waffles! Muffins!), eggs cooked in various ways and lashings of juice and Bloody Marys. It’s unhurried, unpretentious and the antidote to weekend hangovers. The king of meals. We love it.

How to brunch

As this is the most laidback meal there is, there are no rules. But a few pointers might help make yours even more chilled, so here you go:

• Don’t even think of doing anything else: brunch is long and leisurely and will easily expand to fill the entire day.
• Ask your guests to bring something: extra pastries, smoked salmon, juice and coffee will always be demolished.
• Have a few post-brunch activities up your sleeve. A gentle stroll around your neighbourhood or a rowdy karaoke session are good options.
• Hold your brunch late-morning on a Sunday to give you time to prepare and the hungover, time for a lie-in.
• Have a pile of Sunday papers for those who aren’t feeling chatty.
• Start a brunch club and take it in turns to host. Although this could add a certain competitive element...

Turn to page 114 of May's The Simple Things for more of our look at Brunch.

Some brunch-ready recipes:

More from the May issue:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Reader offer: 20% off at White Stuff

Just around the corner... Bank holidays conjure thoughts of summer and sun-filled days off. All the excuse you need to treat your wardrobe with our White Stuff discount

Why let the reality of a British summer get in the way of a wardrobe update? The promise of fine weather, getting outdoors – or even abroad – is our cue to don lighter fabrics, shorter lengths and embrace a bit of seasonal colour.

The new summer collection from White Stuff covers the shift from spring to summer seamlessly. There are great staples, covetable holiday buys and summer-friendly separates you can take anywhere from park to picnic to party. Throw-on-and-go jumpsuits, embroidered jackets and leather tote bags are all on our wishlist.

Get 20% off your summer wardrobe*

To celebrate the launch of their new summer collection, White Stuff has teamed up with The Simple Things to bring you this brilliant offer on all fashion and accessories, in shops or online. To save 20%, simply take your copy of May's The Simple Things to your local White Stuff shop or visit whitestuff.com/thesimplethings.

Terms and conditions:
*This 20% reduction is valid in White Stuff shops and online at whitestuff.com until 26 May 2017. The offer cannot be used in conjunction with any other offer or in White Stuff outlet shops and concessions. Offer applies to full-price items only and excludes selected footwear. Offer cannot be used to buy gift cards and charity items. Prices correct at time of printing.

Enter our competitions:

More from the May issue:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Flourish: May cover reveal

Plants need only four things to flourish – light, soil, nutrients and water. Our own list of needs seems more complex but it is actually much the same. The light-filled days of late spring lift our mood; getting our hands dirty while planting and sowing is earthily satisfying; while food and drink is nourishing and there’s a joy in sharing it. Learning from nature is an ancient idea – and one that works when we take the time to understand it. 

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

More from the May issue:

Buy back issues, subscribe or try our sister mag, Oh Comely

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

Growing: Edible perennials plan

Even if your garden is really tiny, it can still produce an abundance of delicious food. All you need is a planter and a plan.

We’ve all been there; you get lots of seeds you fancy but are not sure when, where or how to plant them, so you just stick them in soil, water, and hope for the best. If you don’t succeed, it can be hard to work out why.

Some plants grow well together, others don’t. Some crops will need other plants to give them shelter and support to grow to their best, others prefer open space and to be left alone to get on with it.

With natural planting, you create a diverse pocket of wildlife in an urban space and one that will provide rich tastes, colours and textures.

If you follow the simple planting plans on page 105 of May's The Simple Things, you’ll realise how easy growing your own food can be. They are designed for 1 sq m raised beds but are scaleable and feature plants that work well together, as nature intended. If you don’t like a particular vegetable then replace it with something similar that likes the same conditions. The plans allow you to grow several crops at different heights, each of which provide symbiotic benefits, resulting in more food. This means less watering, no digging, few weeds and no chemicals. Result! 

Below is a plan for edible perennials. 

PLAN 4

Perennial possibilities

If you don’t have a lot of time, or just think that growing annuals is a bit of a waste of energy, then you could grow plants that keep going for years and years, and indeed only get better over time.

Plot make-up

·      At least 4-6 hours of full sun

·      Water every other day

·      1-2 hours a week of your time

·      Eating your veg within 25-30 days

Plants you’ll be growing

A word of advice…

Consider using a portion of your plot for perennial crops, which live for a long time so you’ll only need to plant them once to get harvests for many years. They’ll also need less watering once they’re established, as they will develop more extensive root systems than annual or biennial crops. Some of these vegetables, such as the artichokes and asparagus, will actually need a few years to establish before you can harvest them, but after that they will go on and on. Others, cavolo nero and rainbow chard, for example, should provide you with a crop within a season, but they are perennial so they should see you through many years. Fruit trees, like a delicious apple or pear, are a good perennial choice as they keep producing year after year. I'd suggest either going with rhubarb or a dwarf fruit tree. Even if you don’t have a lot of space you can grow these – choose a dwarf tree, place it in any container and it will fruit for you. Other fruit, such as strawberries, are perennial too and won’t need much attention either.

Taken from The City Grower by Matt Franks (Kyle Books) 

More from the May issue:

More veg growing ideas:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Win a holiday for four worth £2700!

Breathe in the fresh air and explore the mountains above Lake Lucerne, courtesy of Inntravel. 

The refreshingly laid-back village of Engelberg lies in William Tell country in the heart of Switzerland. With snow-capped, 3,000-metre-high peaks towering above sparkling lakes, gushing streams and green meadows filled with chirring grasshoppers, it’s the sort of place that fills you with a tingle of excitement. We have teamed up with Inntravel to offer you the chance to win a week away with your family exploring the mountains surrounding Engelberg. The winner will stay in the village at the friendly three-star Hotel Edelweiss, where families with children of all ages are made to feel instantly at home.

There’s so much to see and do. The village has an open-air swimming pool with amazing views as well as an indoor pool. There’s a traditional dairy where you can watch cheese being made and the nearby historic town of Lucerne has a superb transport museum to captivate all ages. But, with such stunning mountain scenery on your doorstep, this is a place to get back to nature and enjoy the great outdoors, be it walking along a wonderful botanical trail around a lake, mountain biking, kayaking or admiring the simply jaw-dropping views from the Titlis Glacier.

Let Inntravel’s expert guide notes show you the way. You won’t be disappointed.

HOW TO ENTER

Enter now!

The prize is for a family of up to four* and includes seven nights’ half-board accommodation and return P&O Ferries Dover-Calais crossing for car and passengers. 
Valid for dates between 17 June and 30 September. Closing date: 1 June 2017. 
Find full terms and conditions at icebergpress.co.uk/comprules.

* Prize is valid for no more than two adults and at least one child. Find full terms and conditions online.

More from the May issue:

More competitions:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here